Don't underrate the impact of quality tomatoes.Mint surprisingly is a good compliment to okra's grassy flavor. I tend to avoid adding any salt early in the cooking process as salt draws moisture to the surface which can lead to a somewhat soggy texture vs. Add freshly chopped mint, lime juice and seasoning just before serving.The tomatoes will add some brightness and their acidity will not contribute to any sliminess. Add tomatoes to the pan with the okra 5 minutes into cooking the okra.Add the okra, stir to coat it with oil, cover and cook, shaking the pan frequently to move the okra pods around inside, until the okra is starting to brown on the edges and is tender to the bite, about 8 minutes.Once the pan is hot, add the oil, swirl the pan to coat the bottom with the oil, and heat until the oil shimmers, about 30 seconds. Heat a large frying pan or wok over medium-high heat.Any extra water in the cooking process will lead to sliminess. To help avoid slime factor - rinse the pods and dry them thoroughly.If you prefer to cook the pods whole, choose smaller ones to cook. Trim off and discard the stem ends of the okra, if you like.It was a feat just to successfully preserve some pods for the Queen okra lover, my wife. I tried one and almost ate the entire pan before the kiddos walked in and joined me.
#OKRA AND TOMATOES SKIN#
The tomatoes are only slightly wilted so still possessing some tight skin which means there is a bit of an explosion in your mouth when you bite down into them.Īfter you've made these, if you're cooking for others, don't be like me and sample one before serving. The okra are crunchy on the outside and tender on the inside, without any gumminess at all. The finished pan-fried okra and tomatoes are a delight to eat. This should be between 8-10 minutes.Īdd tomatoes to the pan with the okra about 5-6 minutes into cooking.Īdd the freshly chopped mint, lime juice, and seasoning just before serving.īlistered okra is an excellent intro to healthier soul food fare like okra or another quick, cool way for fans to enjoy these grassy pods.īeyond fixing the textural issue, blistered pulls out the okra's natural flavor and makes it amenable to additional flavors such as the fresh mint and lime juice that brighten the dish and add those herbal and citrus notes.įor seasoning, salt and pepper work well, but this holds up and is enhanced by most spice mixes such as a sazon or cajun/creole. You'll want to cook until the okra begins to brown around the edges.
Cover and continue cooking shaking the pan often to move the pods around inside. Once the oil starts to shimmer a bit you're ready to go.Īdd the okra and stir quickly to make sure all sides get coated with some of the oil. Give the pan a nice swirl to ensure the oil coats the entire bottom of the pan. Heat a large frying pan or wok over high heat. You want as little to no moisture in the cooking process. The dryer the pods the better for blistering and 0 slime factor. Rinse the okra pods and dry them thoroughly. If you've ever made blackened fish or chicken, it's a similar process. High heat, no liquid cooking nukes the slime away. This blistered okra and tomatoes recipe relies on skillet pan frying the okra in hot oil which makes it crispy, not slimy. I'm no fan of the slimy either and if you've read previous posts you'd know I'm a texture guy. But I understand not everyone is as enamored with them, and for me this is because of the infamous slime character they possess.
We eat okra in so many different ways in my house. I love my cast iron skillets.Delicious 10 minutetake on a soul food staple featuring no slime okra and tomatoes prepared with one of the most simple cooking methods to allow the okra's natural flavor to shine augmented with lime and fresh mint. Then I make the stewed tomatoes, adding the okra back in at the every end. I then remove it from the pan and set aside. To get rid of the slime in this recipe, I fry the okra first. How can you go wrong? Some don’t like okra because of the slime. Okra, bacon, onions, jalapeno, garlic, tomatoes are some of the ingredients. I didn’t peel them, just diced them and tossed them in and cooked them until broken up and a sauce formed. Do ya’ll like okra & tomatoes? I love it! Canned tomatoes are most used but I had fresh summer tomatoes I needed to use and they worked so well. This okra and fresh summer tomatoes is the best. Jump to Recipe okra and fresh summer tomatoes
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